Korean Chicken with Quick Cucumber Kimchi & Cauli Rice

Korean Chicken with Quick Cucumber Kimchi & Cauli Rice

Ready in 40 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, September 29, 2019.
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Ingredients

CUCUMBER KIMCHI

  • 1/2 Lebanese cucumber, halved lengthways & thinly sliced
  • 1 baby bok choy, thinly sliced
  • 1/2 tsp Korean chilli flakes
  • 1 Tbsp soy sauce
  • 1/2 Tbsp white vinegar
  • 1/2 tsp sesame oil
  • 1/2 clove garlic, minced

CAULI RICE

  • 1/2 cauliflower, finely chopped
  • 1 carrot, grated
  • 1 Tbsp soy sauce
  • 1/2 pack sesame seeds

CHICKEN

  • 1 pack lean chicken breasts
  • 1 pack chicken coating

TO SERVE

  • 1 pack sesame crème
  • 1/2 bunch coriander leaves, picked

Steps

  1. Preheat oven to 220°C.
  2. Prep & make kimchi. Combine all cucumber kimchi ingredients together in a bowl with a pinch of salt and set aside to marinate.
  3. Prep & cook cauli rice. Toss cauli rice ingredients together on a lined oven tray and cook in oven for 15-20 minutes, until tender. Season to taste.
  4. Prep chicken. While cauli cooks, cook chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season and toss in a bowl with chicken coating.
  5. Cook chicken. Heat 1 tsp oil in a fry-pan on medium heat. Cook chicken for 4-5 minutes each side (depending on thickness), or until cooked through. Rest, covered before slicing thinly.
  6. Serve cauli rice topped with chicken, kimchi and sesame crème. Sprinkle over coriander.

Nutritional Information

Energy 1786 kj
427 kcal
Protein 38.5g
Carbohydrate 16.5g
Fat 22.4g